Christmas is coming. I hope you don’t feel like you are getting as fat as the proverbial goose. Treats and snacks and parties abound this time of year, which often leads to weight gain. While I don’t think you should go on a “diet” right now or work hard to lose eight, avoiding weight gain is a great goal. Trying to stay balanced is important. I posted last year about some great tips for eating at parties.

The holidays are full of family and friends being together. Food is usually an important part of these get togethers. I remember my mom always trying to avoid meals that required her to spend excessive time in the kitchen for cooking and for clean-up. This dish does require a bit of prep, but it can all be done well ahead of time. It isn’t difficult and will fill up any cold, hungry crowd. Enjoy!

6. Bring 1¾ cups broth to a boil in a small saucepan. Combine remaining ¼ cup broth and flour in a small bowl, stirring with a whisk. Add flour mixture and red pepper to broth. Cook 2 minutes or until slightly thickened. Remove from heat; stir in cream cheese and ¼ cup Gruyere until melted and sauce is well combined.

Recipe Notes: You can use any pasta shape or dark leafy green you want. Regular Gruyere works, but I like how the smoky Gruyere accents the flavor of the bacon. If you can’t find Gruyere, you could substitute another type of Swiss cheese.

Back in college, I got to try recipes as part of one of my jobs. Butternut squash soup was the first recipe, and I loved it. Every autumn, I would make it again. And progressively, I liked it less and less and each time. I couldn’t figure out what was wrong. Then last October, I went to Panera for lunch one day and tried the Autumn Squash Soup. Light bulb!

All of that is to say, this recipe has evolved over time. I took my basic recipe and then edited it heavily with some copycat recipes I found online. The bad news is this is no longer a “one pot wonder” soup. The good news is that the flavor is a million times better. Enjoy!

2. Combine squash and both potatoes with 1 tablespoon oil, ¼ teaspoon cinnamon, ¼ teaspoon curry powder (make them heaping if you’d like), and salt. Toss together to coat vegetables. Arrange in a single layer on baking sheet. Roast for about 30 minutes, until fork tender.

I’m back! I had my baby at the beginning of August, so all the posts since then were written pre-baby. But today, I’m back! Please pardon if posts aren’t as regular as before. Cooking and writing will be a work in progress.

I feel like the internet explodes with pumpkin recipes as soon as September hits. I like pumpkin well enough, but I actually prefer the other fall flavors – apples, pears, and SQUASH (butternut, acorn, spaghetti, oh my!). This roasted squash is an incredibly easy side dish that is sure to please. And if you don’t have adventurous eaters (like my 2 year old), you can lie and call it potatoes. She totally fell for it and probably ate more than any of the adults at the table. Enjoy!

Recipe notes: You could sub canola oil for the butter, but it is a different flavor. You can really cut the squash to whatever size you want. Cutting it up is the hardest part, so I have done bigger chunks than pictured before. It just takes longer to cook. I’ve also tossed a little cinnamon in here before. This is tasty as well.

Every summer, my dad’s work would have a company picnic. For years, it was a mostly potluck affair at a big park. And my dad ALWAYS made three bean salad to take. It was the only time my family ever made that salad. And I ALWAYS refused to eat any of it. Even since then, I usually see recipes for bean salad and run away.

However, I needed a veggie salad for a cookout recently and stumbled on this recipe. If you are still on the hunt for something different to round out your Fourth of July celebration, this is it. Easy to prepare whether you are hosting or just bringing a side. Simple, delicious flavors that surprise you. Enjoy!

2. Preheat grill to medium-high heat. Place foil with green beans and squash on the grill. Cook, covered, until green beans are beginning to soften and squash has lightly charred on both sides (flip the squash after about 3-5 minutes). Remove from heat. Let cool. Chop squash into bite size pieces.

Recipe Notes: I only used one squash and it was on the smaller side. It could have used more, so I’d go for 1 big squash or 2 small ones. If you aren’t already grilling, you could either sauté the green beans and squash in a skillet or blanche them until just cooked in some boiling water. The goal is tender but not mushy vegetables. I like the “grilled” taste, though. This can be made a few hours in advance. However, the tomatoes especially get mushy the longer it sits. You could mix everything together except the tomatoes and basil well ahead of time, then add in the tomatoes and basil just before serving.

A few weeks ago, I was visiting several family members who are following a low-carb diet to lose weight. Some have lost 50+ pounds with the diet, so it is working for them. They were nice and made carbs with the meals for me to eat. And I got to feel like the pig when we went out and everyone else ordered a salad, except me. I ordered the burger. With fries. Just rub those carbs in their faces, why don’t I?

One of them mentioned how she had rediscovered spaghetti squash while on this diet, which inspired me to get in the kitchen. This has been one of my favorite meals in a long time. The veggie-packed sauce is super creamy and delicious, but doesn’t have a ton of fat in it. If you aren’t wanting to low-carb, this is also yummy over pasta, potatoes, bread, rice…pretty much any carb. Enjoy!

Recipe Notes: You could really mix up the veggies with whatever you like and have available. Chopped up asparagus would also be yummy. I wouldn’t skip on the tomatoes, though. The juice from the tomatoes helps make the sauce.

Spring is a lovely time. Not only is the weather nicer, but some of my favorite vegetables are in season. Asparagus, peas, sugar snap peas, and artichokes are all delicious, and so much more affordable this time of year. The season is brief, so you have to eat them up while you can.

This risotto would be great with a medley of your favorite vegetables. The lemon brightens the whole dish up. Risotto is so creamy and delicious. It is so easy, too. I was intimidated by it the first time I made it. I still panic about halfway through every time, because it doesn’t seem to be thickening up. Then, it just magically goes from rice and broth in a pot to creamy, delicious risotto.

1. Bring a pot of water to boil. Boil rice for 15-20 minutes, until it is beginning to soften. Drain rice. If rice finishes before you are ready for it in the subsequent steps, spread it out on a baking sheet to cool.

2. Bring broth and water to boil. Reduce heat so liquid is barely simmering.

2. Heat 1 tablespoon of the olive oil in a large skillet over medium to medium-high heat. Add asparagus, peas, and red pepper. Saute 7-10 minutes, until vegetables are mostly tender. Remove to a plate.

3. Add zucchini and squash to skillet. Cook 5-7 minutes, or until mostly tender. Remove and add to other vegetables.

4. Add remaining tablespoon of olive oil to skillet. Add onion and saute until it begins to soften, about 3 minutes. Add garlic powder and saute for 1 minute more.

6. Add 1 cup of broth. Cook until liquid is mostly absorbed, stirring constantly. When there appears to be hardly any liquid left in the pan, add 1/2 cup more broth. Continue stirring and adding 1/2 cup broth when previous addition is absorbed. (It should take about 5 minutes after you add the first cup for the liquid to absorb; each 1/2 cup after that should take about 3 minutes.) After about 20-22 minutes, mixture will start to look creamy and liquid will be thickened in pan.

7. Stir in vegetables. Cook until reheated.

8. Remove from heat. Stir in parmesan cheese, lemon juice, and lemon zest. If you have any remaining broth, you can stir in 1/4 cup if the mixture has thickened up too much.

Recipe Notes: I have made this using brown rice as above and traditional arborio rice. Both are delicious. If you use arborio rice, you can skip step 1 and just add the raw rice after the onions and garlic powder. As I mentioned above, you can experiment with vegetables that are in season and according to your preferences. For the liquids added to the risotto, you traditionally would add 1/4 cup white wine first, rather than broth. I don’t usually have any wine handy, so I use broth instead. Also, you would stir in straight broth instead of diluting it. I prefer to dilute the broth to keep the sodium down. You can also use low sodium broth instead. I’ve just been having a hard time finding low sodium broth that I like. Also, I prefer the milder flavor; too much broth adds too many outside flavors to the rice. I like to taste the vegetables and the lemon, not just the chicken broth.

Source: adapted from Cooking Light

Low iodine adjustment: Use salt-free broth or homemade broth made with non-iodized salt. Eliminate the parmesan cheese in the cooking; allow others to add it to individual portions.

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Disclaimer

This blog is meant to provide general nutrition information and healthful recipes. It is not meant to replace the advice of your personal health care provider. Before making any lifestyle change, I recommend consulting with a doctor or a registered dietitian. If you believe you see an error, please contact me. My goal is to help, not confuse.
If you are seeking personal dietary counseling, please contact me via email. I am happy to counsel you via electronic means (or in person if possible) or to assist you in finding a local dietitian, per your preference.